There are 71 chapters in the book and authors from Australia,
Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the
United States. The chapters are arranged under seven sections,
which include General Topics in Food Science and Technology; Food
Processing and Engineering; Antioxidants in Foods; Nutrition and
Food Science; Food Safety; Sensory Science of Foods; and Food
Biotechnology.
Many of the chapters are exceptional in the quality and depth of
science and state-of-the-art instrumentation and techniques used in
the experimentation. There is literally a gold mine of new
information available in this book, not only for healthful foods
for the Pacific Rim but for many other areas as well.
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Edited by John R. Whitaker, Ph.D., Norman F. Haard, Ph.D., Charles F. Shoemaker, Ph.D., Department of Food Science and Technology, and R. Paul Singh, Ph.D., Dept of Biological and Agricultural Engineering, all at University of California, Davis, California.
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